Coconut-Peach Layer Cake
INGREDIENTS
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2 3/4 cups all purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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3/4 cup buttermilk
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1/4 cup sour cream
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1 cup (2 sticks) unsalted butter, room temperature
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1 2/3 cups sugar
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1 cup canned sweetened cream of coconut (such as Coco López)*
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4 large eggs, separated
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2 teaspoons vanilla extract
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3 cups sweetened flaked coconut
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1/2 cup peach preserves
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3 pounds peaches, peeled, cut into 1/4- to 1/2-inch-thick slices
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1/2 cup sugar
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2 tablespoons fresh lemon juice
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3 cups chilled whipping cream
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1/4 cup plus 2 tablespoons canned sweetened cream of coconut
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1 1/2 teaspoons vanilla extract
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1 peach, peeled, thinly sliced
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